Okay, so I actually cooked this months ago, but I completely forgot to upload it and found the image in my archives. Luckily for me (and for you) it is so simple that I can pretty much recall the recipe. I know what you're thinking... 1) Is this even good? Yes, the answer is yes. I was even slightly apprehensive. It was either going to be a huge success, or the oddest recipe ever. And guess what? It was super yummy. What is number two you ask... Here it comes. 2) Can you have a pizza without cheese? Many of you are answering that of course you can. But my husband was like this is already weird, why omit the cheese, that would be even more strange. In his head pizza had to have cheese. In my head, shredded cheese and Korean BBQ marinade weren't likely to be a good pair. It was great (no surprise to me) with out the cheese.
Not all risks I take work out. Example one: pixie bangs circa 2003. That was NOT a good look for me. Example 2: Buying a non shedding dog since dog number one shed; we wanted dog number two not to shed. Now we have one shedder and one crap dragger-inner. Worst of both worlds. Example 3: My rollerblading phase. Now granted I was 10, but I did these "massive" jumps off my driveway. Like with 2" elevation with no upward slope. I had to have looked super cool. And if you know me personally, you know that list is waaaay more extensive, but we will get into that another day.
Makes 2 pizzas (So halve this recipe if you only want 1 pizza. The dough recipe is also for 2, so store the other half if the end goal is 1 pizza.)
Caviar and Crayons Pizza dough recipe (click this hyper link)
3 cups of shredded pork
1 16.9 oz jar of BiBigo Bulgogi Korean BBQ Sauce (sold at Target, and probably other places)
1 English cucumber
1 cup shredded carrots
1/2- 3/4 cup cilantro leaves
1 cup rice wine vinegar
1/2 cup water
2 tbsp soy sauce
2 tbsp white sugar
1 tbsp salt
pinch red pepper flakes
1. Begin preparing your pizza dough according to the instructions on the Caviar and Crayons Pizza Dough hyperlink. (You can begin a few hours ahead of time, or longer if you need to. But if you start earlier, make sure you refrigerate your dough, and then pull it out at least 30-45 minutes before use, but not longer than an hour.) You will need this link for more detailed instructions as well as ingredients listed below for the dough.
2. Prepare your pickled vegetable mixture, by combining the rice wine vinegar, water, salt, sugar, soy sauce and red pepper flakes. Add the shredded carrots and very thinly sliced English cucumber. Allow them to sit for 1-3 hours before draining the liquid. Set them aside until you're ready to take your pizza out of the oven.
3. Roughly 20-30 minutes before you cook your pizza, place the pizza stone in the oven at maximum heat (500-550 degrees); allowing the stone to heat up completely.
4. Divide the dough in half and roll it to the size of the pizza stone. Remove the hot stone (carefully) and lay your dough on top.
5. Drizzle with olive oil, spreading it evenly across the crust. Lightly sprinkle salt, garlic powder and corn meal evenly over the crust.
6. (If you're making 2 pizzas, halve the Korean bbq sauce and put half on the pulled pork (tossing it together). And put 1/2 sauce on the first pizza, and the remaining 1/4 of the sauce on the second pizza. If you're only making one pizza, you will only need half the sauce. Using 1/4 of the sauce for the meat, and 1/4 of the sauce is to be spread across the crust similar to what you would do with a typical pizza sauce.
7. Plop your pork down evenly over the crust (half or all depending on if you're making 1 or 2 pizzas) and bake the pizza according to the instructions on the hyperlink. (I think its like top shelf, on the broil setting... For 3-4 minutes. Please double check this. Haha.)
8. After the pizza is cooked, top with drained Asian pickled vegetables and cilantro leaves. Finish with a squeeze of lime wedge. (The vegetable will dampen the pizza crust. So if you are doing 2 pizzas, wait until you're eating the second to put the veggies on top. Otherwise you will go to eat it tomorrow and the pizza will be soggy; and you probably don't want to reheat the pizza and heat the pickled cucumbers as well. Yucky!.)
Serve and Enjoy!